Pineapple Pie Recipe

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Pineapple pie brings a bit of sunshine to the table, no matter the season. Its golden filling, flaky crust, and sweet-tart flavor create an inviting dessert with tropical appeal. Whether you’re an experienced baker or a first-timer, this guide will help you make a satisfying homemade pineapple pie, complete with expert tips, variations, and serving ideas.

What Makes Pineapple Pie Special

At first bite, pineapple pie stands out for its balance of flavors. The natural acidity of pineapple combines with sugar to yield a filling that is both lush and refreshing. Unlike heavier cream pies, pineapple pie tastes light but never dull—each slice offers a pleasant tang. The crust, with its tender and crisp texture, contrasts well with the juicy filling. This simplicity, along with the pie’s vibrant appearance, makes it a welcome dessert at picnics, potlucks, and family dinners.

Ingredients

Your pie’s success begins with quality ingredients. An uncomplicated list makes this recipe both accessible and efficient. Here’s what you’ll need:

Ingredient Notes

• Crushed pineapple offers even fruit distribution, preventing large gaps in the filling. You can substitute fresh pineapple, finely chopped and simmered, but expect a different texture.
• Pie crust is your foundation. Rolled refrigerated crusts are convenient, but homemade crust will give a unique flavor and flakiness.
• Cornstarch ensures your pie sets up rather than turning out runny.

How to Make Pineapple Pie

Step 1: Prepare the Oven and Pie Plate

Preheat the oven to 425°F (218°C). Remove your pie crusts from the fridge so they soften slightly for rolling and fitting. Lightly grease a standard 9-inch pie plate or line it with parchment paper.

Step 2: Make the Pineapple Filling

Set a medium saucepan on the stove. Pour in the entire can of crushed pineapple, including its juice. Add 3/4 cup sugar, 3 tablespoons cornstarch, and 1 tablespoon lemon juice. Stir to blend.

Turn the heat to medium. Let the mixture warm, stirring every minute or so, until it begins to bubble. You’ll see the liquid turn from cloudy to glossy as the cornstarch activates. Continue stirring for one minute after boiling begins, letting the mixture thicken.

Take the pan off the heat. Allow the filling to cool for at least 10 minutes to avoid melting the crust during assembly.

Step 3: Assemble the Pie

Roll out your bottom pie crust and press it gently into the prepared pie plate. Fill with the warm pineapple mixture, spreading it evenly.

Place the second crust over the filling. Trim the edges, leaving a slight overhang, then tuck and flute the border to seal.

Cut several short slashes in the top crust to allow steam to escape. This prevents sogginess and lets the filling set nicely. Brush the top with milk, then sprinkle the remaining tablespoon of sugar over the crust. The milk helps the sugar adhere and browns the pastry.

Step 4: Bake the Pie

Place the pie in the center of the preheated oven. Bake for 30–35 minutes, or until the crust looks golden and crisp. If the edge browns too fast, cover it loosely with strips of aluminum foil midway through baking.

Transfer the pie to a rack when done. Let it cool for at least 20 minutes to allow the filling to firm up. The aroma will tempt you, but patience ensures perfect slices.

Step 5: Slice and Serve

Once the pie has cooled and set, cut into neat slices. Enjoy at room temperature for a just-baked feel, or chill it for a refreshing treat.

Tips for Perfect Pineapple Pie

Elevating a simple pie involves small techniques:

• Foil shield: Fold strips of foil around the crust edge to prevent burning, especially in hot ovens.
• Preventing soggy bottoms: For extra insurance, give the bottom crust a light egg wash before adding the filling.
• Cooling period: Let the pie cool at least 20 minutes—longer if you prefer tidy slices—so the filling holds together.
• Crushing pineapple: If using fresh or chunkier canned pineapples, pulsing them in a food chopper works well. Avoid blender purees, which can become watery.

Recipe Variations

Pineapple pie adapts to your taste or what you have on hand. Try these variations:

• Cinnamon-Sugar Crust: Mix cinnamon with sugar for the topping, adding a warm flavor.
• Creamy filling: Stir 1/2 cup vanilla pudding mix or 4 ounces cream cheese into the cooled filling before assembling for a smoother texture.
• Coconut Twist: Add 1/2 cup unsweetened shredded coconut to the filling for a textural lift.
• Fresh Fruit: Mix in pieces of mango or diced strawberries for extra color and layered flavors.
• Lattice crust: Replace the top crust with woven strips for a classic presentation.

Serving Suggestions

Pineapple pie stands well on its own, but toppings and pairings expand its appeal.

• Whipped Cream: A classic choice—use homemade or lightly sweetened canned cream.
• Ice Cream: A small scoop of vanilla or coconut ice cream adds a creamy contrast.
• Sauces: Drizzle chocolate, caramel, or a simple berry sauce for more flavor.
• Toasted Nuts: Sprinkle chopped toasted pecans or macadamias on each slice.
• Occasion pairings: Serve after barbecue, grilled meats, or spiced Southeast Asian mains like Filipino chicken adobo for a cooling finish.

Storing and Freezing Pineapple Pie

Pineapple pie stays delicious for several days if stored properly.

To Store

Let your pie cool to room temperature. Transfer leftovers to an airtight container or wrap tightly in foil. You can keep it on the counter for up to 2 days; for longer storage, refrigerate for up to 5 days. Chilled pie develops firmer texture and is especially refreshing in warm weather.

To Freeze

Freeze the entire pie or leftover wedges. Wrap the pie in plastic wrap, then aluminum foil, and slide it into a freezer bag. Store flat in the freezer to avoid damage. Frozen pie keeps for up to three months.

To Thaw

Move the pie to the refrigerator and let it defrost overnight. Serve cold, or set out for an hour to warm gently before slicing. Pineapple pie doesn’t reheat well—warmth can break down the filling. It’s best enjoyed as is.

Frequently Asked Questions

Can I use fresh pineapple?
Yes. Peel, core, and finely chop the fruit. Simmer gently with a tablespoon of sugar and a splash of water, then use as directed. If the pineapple tastes especially tart, adjust the sugar accordingly.

What if I don’t have cornstarch?
Try arrowroot or tapioca starch in equal measure. These alternatives will thicken the filling with similar results.

How do I keep the crust from getting soggy?
Brush the bottom crust with a beaten egg before filling, or briefly pre-bake it at 375°F for 7–8 minutes.

Is this pie vegan or gluten-free?
Most store-bought crusts contain butter and wheat. For a vegan version, use plant-based pastry and swap milk for plant-based milk. For gluten-free needs, seek a suitable crust and double-check thickener labels.

Pineapple Pie at a Glance

Pineapple pie is easy to make and delivers bold flavor with every slice. Whether for a family get-together, a summer evening, or just a weeknight treat, this pie is a crowd-pleaser that requires little fuss. Enjoy the pleasure of tangy sweetness combined with a flaky crust, and let each bite remind you of warmer days.